Description
This classic French Opera Cake features elegant layers of light almond Joconde sponge, silky coffee-infused buttercream, and a rich dark chocolate ganache. A sophisticated dessert that balances bold espresso notes with smooth textures, it is the perfect showstopper for any special occasion.
Ingredients
- 120g almond powder
- 120g icing sugar
- 4 whole eggs
- 2 egg whites
- 40g all-purpose flour
- 30g melted unsalted butter
- 200g dark chocolate (for ganache)
- 200ml liquid cream
- 2 eggs (for buttercream)
- 100g granulated sugar
- 200g unsalted butter, softened
- 4 tablespoons coffee extract (divided)
- 100ml water
- 50g sugar (for syrup)
- 100g dark chocolate (for glaze)
- 60g butter (for glaze)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper. Whisk 120g almond powder and icing sugar with 4 whole eggs until pale. In a separate bowl, whip 2 egg whites to stiff peaks and gently fold into the almond mixture. Sift in 40g flour and stir in melted butter. Spread onto the sheet and bake for 10-12 minutes until golden; let cool.
- Prepare the ganache by melting 200g dark chocolate and stirring in 200ml liquid cream until smooth. Set aside to thicken slightly until spreadable.
- Make the coffee buttercream by whisking 2 eggs and 100g sugar over a double boiler until pale and thick. Gradually whisk in 200g soft butter and 2 tablespoons of coffee extract until light and airy.
- Create the coffee syrup by heating 100ml water, 50g sugar, and 2 tablespoons coffee extract in a saucepan until the sugar dissolves. Let cool.
- Cut the Joconde biscuit into three equal rectangles. Place the first rectangle down, soak with coffee syrup, and spread with a layer of buttercream followed by ganache. Repeat for the second layer. Top with the third biscuit, a final soak, and a thin layer of ganache. Chill until firm.
- Melt the remaining 100g chocolate with 60g butter for the glaze. Pour over the chilled cake to create a smooth finish and refrigerate for at least 2 hours before serving.
Notes
For the cleanest professional layers, ensure the cake is very cold before glazing and use a hot knife to slice the chilled cake into rectangles, wiping the blade between every cut. If you prefer a milder flavor, you can reduce the coffee extract by half, though the bold espresso kick is the signature of this traditional recipe.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French